Sopa de Caracol

Ingredients

• 1 lb conch cut into large chunks (substitute large clams, scallops, any sweet shellfish)
• 6 – 8 cups chicken bouillon
• 3 cups coconut milk
• 3 cloves minced garlic
• 2 chiles minced (use your own judgement here)
• 2 tablespoons chopped fresh cilantro
• ½ tsp minced ginger
• ½ tsp cumin
• 1 diced carrot
• 1 diced medium sized onion
• 1 diced medium sized tomato
• salt to taste

Directions

1. Put bullion in stock pot on high heat, turn down to simmer once it boils, add diced veggies, cover and let simmer for 10 minutes.
2. In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 seconds).
3. Add conch meat and saute for 2 minutes and turn off heat.
4. Add meat to stock pot along with the coconut milk and cumin.
5. When liquid begins to simmer, turn off heat, add the cilantro and serve.